Ingredients

• 1 cup Hazelnut Flour
• 1/2 cup Organic Coconut Sugar
• 1 Egg White
• 1/8 tsp Almond Extract optional

Instructions

1. Combine hazelnut meal and coconut sugar in a medium size bowl. Add egg white and almond extract (if using) and mix to thoroughly combine.
2. Transfer the mixture to the refrigerator and chill for 20 minutes.
3. While the cookie mixture chills, preheat oven to 325°F and line a baking sheet with parchment paper.
4. Portion 1 tablespoon of hazelnut mixture per cookie, spacing evenly on prepared baking sheet. Slightly flatten tops of cookies. Bake for 15 minutes; let cool completely before serving.